recipes barefoot contessa

Virgin Marys (Serves 6)

Copyright 2009, Ina Garten, All Rights Reserved


Photo: Melanie Acevedo

3 stalks celery from the heart, including leaves, plus extra for serving
2 teaspoons prepared horseradish
1 teaspoon chopped shallot
Dash of Worcestershire sauce
1 teaspoon celery salt
1 teaspoon kosher salt
12 dashes Tabasco sauce, or to taste
Juice of two limes
48 ounce bottle tomato juice, preferably Sacramento

Cut the celery in large dice, including the leaves, and puree in the bowl of a food processor fitted with the steel blade. Add the horseradish, shallot, Worcestershire sauce, celery salt, kosher salt, Tabasco and lime juice and process until smooth. Pour the mixture into a large pitcher, add the tomato juice, and stir.

Pour in a tall glass and serve with the top half of a celery stalk.